Soft apple cookies with brown sugar, walnuts, raisins, and a homemade vanilla glaze you’ll want to drizzle on everything.

So, funny story. A couple weeks ago, I had this apple. Just one. It had been chilling (okay, more like slowly wrinkling) in my fruit bowl for—oh, let’s not count the days. You know how you mean to eat the apple, but then life happens? Yeah. That.

this recipe

Anyway, it was a Sunday afternoon, the kind where you’re half-bored, half-hoping for an excuse not to fold laundry. I looked at that apple, it looked back at me, and boom—Vanilla Glazed Apple Cookies popped into my head. Because honestly, I didn’t feel like making a whole apple pie, and I definitely wasn’t in the mood for a smoothie. Cookies though? Cookies I can always justify.

I threw together some pantry staples—brown sugar, a little shortening (don’t hate, it works), spices that made my kitchen smell like a fall candle factory—and by the time the glaze was dripping down those warm, soft cookies… let’s just say that apple found its true purpose.

Why You’ll Love This Vanilla Glazed Apple Cookies Recipe?

Alright, so I’m not gonna sit here and tell you these are “the best cookies you’ll ever have” because I hate when recipes promise that. But I will tell you this: they’re soft. Like, really soft. They’ve got that melt-in-your-mouth texture, kind of like if a spiced apple cake and a chewy cookie had a love child.

And then there’s the glaze. Oh, the glaze. It’s buttery, sweet, with just enough vanilla to make you want to lick it right off the spoon. Not that I did that… twice.

Also, if you’re into cookies that have a little chew (thanks, raisins) and a little crunch (hello, walnuts), this recipe’s your vibe. It’s like a cozy autumn day baked into a batch of cookies. Even if you’re making them in the middle of July, they still taste like sweater weather. Weird how that works, right?

Ingredient Notes:

You know how recipes just list ingredients and move on? Not here. Let’s chat through ‘em:

• Shortening – Okay, listen. I love butter as much as the next person, but shortening keeps these cookies pillow-soft. If you’re a butter-only die-hard, you can swap, but the texture will be a tad different. Not bad, just different. It’s like wearing fuzzy socks versus slippers. Both cozy, but not the same.

• Brown Sugar – Packed brown sugar isn’t just sweet. It brings that molasses-y depth that makes these cookies taste like they’ve been your grandma’s secret recipe for generations.

• Nutmeg, Cinnamon, Cloves – If fall had a smell, this would be it. Honestly, I wish I could bottle up the scent of these spices baking.

• Chopped Walnuts – These are optional, but I’m gonna be honest… without them, the cookies lose a little personality. Like a party missing that one friend who always brings the fun snacks.

• Apples – Go for something crisp. I used a Honeycrisp because, well, the name tells you what to expect. Dice them tiny so they melt into the dough.

• Raisins – Yeah, I know. People are either ride-or-die for raisins or they act like you’ve betrayed them by adding them. But they’re so good here, promise.

• Vanilla Glaze – Simple as it gets. Powdered sugar, melted butter, a splash of vanilla, and a few teaspoons of milk. It’s that finishing touch that makes these cookies feel… extra.

How To Make Vanilla Glazed Apple Cookies?

1. First, cream the shortening and brown sugar together.
   You’re looking for that light, fluffy texture, like whipped frosting. This step is kind of like giving your cookies a solid foundation. Think of it as the “setting spray” for cookie texture.
2. Toss in the egg and milk.
   It might not look glamorous, and honestly, it might even look a little weird. That’s fine. Just trust the process.
3. Mix your dry ingredients in another bowl.
   Flour, baking soda, spices—all the cozy things. Stir them up so they’re all best friends before meeting the wet crew.
4. Slowly add the dry to the wet mixture.
   Don’t rush it. This isn’t a race. Unless you’re impatient like me and dump it all at once sometimes. The cookies still turn out fine (most of the time).
5. Fold in the apples, raisins, and walnuts.
   This is the part where you’ll think the dough looks too chunky. But remember, chunky dough = chunky, textured cookies. Embrace it.
6. Scoop onto a baking sheet, give ‘em space, and bake at 400°F for about 8-10 mins.
   You’re not looking for dark brown edges. A light golden kiss is perfect. If you bake too long, they’ll lose that soft vibe we’re going for.
7. Glaze time.
   While the cookies are still warm (but not molten), drizzle that vanilla glaze like you’re Jackson Pollock. Or just spoon it on if you’re not feeling artsy. Either way, don’t skimp. The glaze is not a garnish—it’s an experience.

Storage Options:

If by some miracle you’ve got leftovers, they’ll last in an airtight container for about 4 days. But let’s be real, they rarely see Day 3 in my house. I once tried to freeze them, thinking I was being all responsible with “future snacks.” They lasted a week. Tops. Pro tip? Freeze them before glazing, so you get to enjoy that fresh drizzle moment when you thaw.

Variations and Substitutions:

I’m not the boss of you. Here are some fun tweaks if you’re feeling rebellious:

• Swap shortening for butter if you’re okay with a crispier edge. Still tasty.

• No raisins? Dried cranberries, chopped apricots, or even mini chocolate chips (if you’re feeling wild).

• Nut allergy? Skip the walnuts, maybe toss in some extra apple bits.

• Spice it up. A pinch of cardamom gives these cookies a little Middle Eastern twist that’s chef’s kiss.

What to Serve with Vanilla Glazed Apple Cookies?

• Hot Apple Cider – It’s giving peak autumn vibes.

• Vanilla Ice Cream Sandwiches – Yes, I said sandwiches. You only live once.

• Chai Latte – Double down on the spice.

• Sharp Cheddar Cheese – Trust me, if you’ve never tried apples and cheddar together, you’re missing out.

Frequently Asked Questions:

Can I make the dough ahead of time?
Totally. Wrap it up, pop it in the fridge, and bake when you’re ready. Just give it a few minutes on the counter to soften a bit before scooping.

My glaze turned into paste. Help!
Been there. Just add a tiny splash of milk and stir it back to life. Go slow—you don’t want it to turn into soup either.

Do I have to glaze them?
Nope. But you’d be missing out on the best part. If you’re cutting back on sugar, a light dusting of powdered sugar works too.

Okay, friend. That’s it. Now you’ve got no excuse not to rescue that lone apple on your counter. Go make these Vanilla Glazed Apple Cookies and tell me—are you a “just a drizzle” or “glaze it till it drips” kinda person? I’m firmly in Camp Drips-Everywhere, in case you were wondering.

Keep the Flavor Coming – Try These:

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Vanilla Glazed Apple Cookies

Soft apple cookies made with brown sugar, walnuts, raisins, and topped with a homemade vanilla glaze. Perfectly spiced and irresistibly chewy with a sweet finish.

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Servings

Ingredients

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For the Apple Cookies:

• 1/2 cup shortening
• 1 1/3 cups packed brown sugar
• 1 large egg
• 1/4 cup milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup finely diced peeled apple
• 1 cup raisins

For the Vanilla Glaze:

• 1 1/2 cups confectioners’ sugar
• 1 tablespoon butter melted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 to 4 teaspoons milk as needed for consistency

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Instructions

 

1. Preheat the oven to 400°F (200°C). Prepare baking sheets by leaving them ungreased.
2. In a large mixing bowl, cream together the shortening and brown sugar using a stand mixer fitted with the paddle attachment. Mix until the texture is light and fluffy, approximately 2-3 minutes.
3. Add the egg and milk to the creamed mixture. Beat until the ingredients are fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and ground cloves until well combined.
5. Gradually add the dry ingredients to the wet mixture in batches. Mix at low speed after each addition until a cohesive dough forms.
6. Fold in the chopped walnuts, diced apples, and raisins using a spatula or the mixer on the lowest setting, ensuring the ingredients are evenly distributed throughout the dough.
7. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing each cookie approximately two inches apart to allow for spreading.
8. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to maintain a tender texture.
9. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
10. Prepare the vanilla glaze by combining the confectioners’ sugar, melted butter, vanilla extract, salt, and 2 teaspoons of milk in a small bowl. Stir until smooth, adding additional milk as needed to achieve a drizzle consistency.
11. Drizzle the glaze over the slightly warm cookies, allowing it to set before serving or storing.

Notes

To prepare these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, such as baking soda and confectioners' sugar, are certified gluten-free to avoid cross-contamination. The texture may be slightly more delicate, so handle with care when transferring the cookies after baking.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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